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The Fourth–hot dog time

Last week I celebrated the 4th of July early with one of the synonymous food items for it–the hot dog. Specifically, I had a two-dog Chicago style dog rolled up in a tortilla. And really, this is a great way to have a dog with all those toppings, because you don’t have toppings all over your plate or the floor. It mostly all goes in your mouth. And also, it’s an easy way to slide two dogs into your bread vehicle.

So what goes on the Chicago? Any combo of this–yellow mustard, tomatoes, onions, sweet relish (neon green if you can find it), pickles, cucumber, hot peppers and celery salt. And it is best with all beef dogs, but that is not at all necessary. For me, I can’t eat raw onions without heartburn and bad breath, so I do myself and my wife a favor and omit those.

But really, you can also come up with all sorts of combos to top a dog. It’s the 4th, right? Also, the Nathan’s Hot Dog eating contest is on ESPN, another tradition that we have–going to our local parade, and then watching the contest and eating a dog (or 50!). Have a great holiday everyone, and make sure to hand your keys to someone if you have too many (drinks that is, not hot dogs).

Wing Sauce Wednesday–gazpacho revisited


note: this photo is not mine, but it looks a lot like my gazpacho

I posted a recipe a couple years back called Guy Gazpacho on Bullz-Eye’s Grub for Guys section, and I re-posted it here last May. And I thought that now is a good time to re-visit that one, because it’s getting brutally hot outside everywhere, and because tomatoes are coming into season, as are cucumbers and peppers. Plus, hey, it’s Wednesday, and that means it’s a great time to have another Wing Sauce Wednesday column. That’s because wing sauce is one of the secret ingredients of my gazpacho.

If you, like me, love Buffalo wing sauce and feel like you’d be really happy just doing shots of it, this is the soup for you. It has 2 tablespoons of wing sauce, but I have started adding more like 3-4 per batch. The other secret ingredient for me? Avocado. It gives the soup a nice smooth texture and taste. I also do not use onions or raw garlic as many chefs would, because my stomach is not a fan of that stuff in its raw state. But you could certainly add some of either or both. There are no rules, but if you do make this gazpacho on Wing Sauce Wednesday, you should definitely add the sauce. Trust me, it’s worth it on Wednesday or any day.

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